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Remove membrane: Flip the rack bone-side up. Using a blunt knife, work under the thin membrane on the back. Grip with a paper towel and peel off.
Pat dry: Dry the ribs with paper towels to promote better seasoning adhesion.
Trim excess fat: Remove any large pieces of excess fat for more even cooking.
Prepare the pan: Line a large baking sheet or roasting pan with aluminum foil for easy cleanup.
Arrange and cover: Place the ribs, bone-side down, on the baking sheet. Drizzle a little apple juice, beer, or broth around the ribs. Tightly wrap or cover the ribs with foil.
Bake: Bake in the preheated oven at 275°F (135°C) for 2.5 to 3 hours.
Check doneness: The meat should be very tender, shrinking back from the bone ends.
Optional Wrapping and Flavor Boost: At the 2-hour mark, wrap the ribs, adding butter, brown sugar, and honey before re-wrapping tightly in foil. Return to oven for another 60–90 minutes.
Remove ribs from oven: Carefully unwrap the foil.
Glaze (optional): Brush with your favorite barbecue sauce.
Caramelize: Return to oven at 425°F (220°C) for 10–15 minutes, or under the broiler for 2–4 minutes.
Allow to rest 5 minutes before slicing into individual ribs.